A little less sweet than a classic cinnamon roll, these Persian-inspired Cardamom Pistachio Rolls are rich, buttery, and packed with flavor. A soft brioche-style dough is spread with a creamy pistachio paste flavored with rosewater, cardamom, and cinnamon, then finished with a delicate rosewater glaze that complements the nutty filling.
How to Peel Pistachios
For the bright green color and smooth texture of the filling, peel the pistachios before processing. The easiest method is to blanch them: place shelled pistachios in boiling water for 1–2 minutes, then transfer to cold water. Pinch each nut and the thin skin will slip off. Pat the pistachios dry on a towel before using.
How to Make Pistachio Paste Filling
The filling is a simple homemade pistachio paste. Follow these steps for a smooth, spreadable mixture:
- Add pistachios to a food processor: Place the peeled pistachios into a food processor and grind until they break down into a mushy texture, about 5–10 minutes. Stop occasionally to scrape down the sides.
- Add sugar and spices: Add confectioners sugar, kosher salt, rosewater, cinnamon, and cardamom. Process until the mixture is uniform and thick.
- Drizzle in oil: With the processor running, slowly drizzle in the vegetable oil until the paste becomes silky and lighter in color.
- Add water: Finally, drizzle in the water while processing until the paste reaches a smooth, spreadable consistency similar to peanut butter.
How to Make the Dough
A stand mixer with a dough hook makes the brioche-style dough easy to prepare. Start by warming the milk to about 105°F and dissolving the yeast in it. When the yeast mixture is foamy, combine it with sugar, egg, egg yolk, melted butter, and vanilla.
Add the flour and salt, mix briefly with a spoon until a shaggy dough forms, then switch to the dough hook and beat on medium for about 5 minutes. The dough should be tacky, smooth, elastic, and cling to the bottom of the bowl without sticking to the sides. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour. Once risen, roll, fill, shape the rolls, allow a second rise, and bake.
Rolling, Filling, and Cutting
Roll the risen dough into a 12″ x 16″ rectangle (about 1/4″ thick) with the long side facing you. Spread the pistachio paste evenly over the dough, leaving a 1″ strip along the top edge. Brush the empty strip with water, then roll the dough away from you into a tight log, taking care to keep the thickness even.
Trim the ends if needed, then cut the log into eight roughly 2″ slices using a serrated knife or a length of string. Place the rolls cut-side up into a greased 9×9″ baking dish or a greased 9″ cast-iron skillet. Cover and let them rise again for 30–45 minutes before baking.
Get the Recipe: Cardamom Pistachio Rolls with Rosewater Glaze
Ingredients
Pistachio Paste
- 5 oz Raw, Unsalted Pistachios
- 1 1/4 cups (5 oz) Confectioners’ Sugar
- 1/4 tsp Kosher Salt
- 1/4 tsp Rosewater
- 3/4 tsp Cinnamon
- 1/4 tsp Cardamom
- 2 tbsp Vegetable Oil
- 2 tbsp Water
Brioche Dough
- 2/3 cup Whole Milk, warmed to 105°F
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup White Sugar
- 1 Large Egg
- 1 Egg Yolk
- 4 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 3 cups All-Purpose Flour (plus more if needed)
Rosewater Glaze
- 2 cups Confectioners’ Sugar
- 3–4 tbsp Heavy Cream
- 1/4 tsp Rosewater
Equipment
- Stand mixer
- Food processor
Instructions
Making the Pistachio Paste
- Blanch raw pistachios in boiling water for 2 minutes, then transfer to cold water. Peel the skins off and pat dry.
- Process the peeled pistachios in a food processor for 5–10 minutes until mushy and smooth when spread with a spatula.
- Add confectioners’ sugar, salt, rosewater, cardamom, and cinnamon. Process until uniform.
- With the processor running, slowly drizzle in the oil until silky, then add the water a little at a time and process until smooth and spreadable.
- Optional: Use 3/4 cup store-bought pistachio paste and stir in 3/4 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp rosewater.
Making the Brioche Dough
- Combine warm milk and yeast; let sit until foamy, about 10 minutes.
- In a stand mixer, whisk together sugar, egg, egg yolk, melted butter, vanilla, and the foamy yeast mixture.
- Add salt and flour, stir with a wooden spoon until a shaggy dough forms. Fit the mixer with a dough hook and beat on medium for about 5 minutes until smooth, elastic, and tacky.
- Transfer dough to a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Filling, Rolling & Cutting
- Prepare a greased 9×9″ pan or 9″ cast-iron skillet. Roll the dough on a lightly floured surface into a 16″ x 12″ rectangle, long side facing you.
- Spread the pistachio paste over the dough, leaving a 1″ strip at the top. Brush the strip with water and roll the dough away from you into a log, keeping the thickness even.
- Slice the log into eight equal pieces with a serrated knife or string. Place the rolls cut-side up in the pan, cover loosely with plastic, and let rise for 30–45 minutes.
Baking
- Preheat the oven to 350°F. Bake the rolls for about 25 minutes or until their internal temperature reaches 200°F and they are golden brown.
Rosewater Glaze
- Whisk confectioners’ sugar, heavy cream, and rosewater until smooth. Adjust cream to reach the desired consistency.
- Drizzle the glaze over the rolls while they are still warm.
Notes
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